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Bass Fillets with Spinach, Raisins and Pine Nuts
Bass Fillets with Spinach, Raisins and Pine Nuts

Bass Fillets with Spinach, Raisins and Pine Nuts

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Cook Minutes 35 Min
Prep : 15 Min Cook: 20 Min
Try our easy-to-make foil pack recipe for perfectly cooked fish fillets. These flavourful foil packets are easy to assemble, with minimal clean- up.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups tightly packed baby spinach leaves, divided
4 sea bass fillets (1 lb./450 g)
1 small onion, chopped
1/4 cup raisins
2 Tbsp. toasted pine nuts
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Step 1
Heat oven to 400ºF.
Step 2
Place 1-1/2 cups spinach onto centre of each of 4 large sheets heavy-duty foil. Top with fish fillets, onions, raisins and dressing. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.
Step 3
Place packets on rimmed baking sheet. Bake 15 to 20 min. or until fish flakes easily with fork.
Step 4
Cut slits in foil to release steam before opening each packet; top with pine nuts.
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Serving Suggestion
Serve with hot cooked long-grain rice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1 g
5 %
Cholesterol 45 mg
Sodium 310 mg
13 %
Carbohydrate 14 g
Fibre 3 g
Sugars 8 g
Protein 23 g
Vitamin A
120 %
Vitamin C
45 %
Calcium
10 %
Iron
20 %
Servings
4 servings, 1/4 recipe (169 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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